Baking

Cupcake batter should be the same consistency of any cake batter: thick enough to mound slightly when dropped from a spoon back into the bowl, and thin enough to pour from the bowl to the pan.

Just use one packet of whatever you have - all of the packets contain the same amount. Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising Yeast or Bread Machine Yeast are all the same. They just have different names. If your yeast is in a jar - use one level teaspoon.

It takes a long time because the light bulb isn't as hot or bright as a real oven

no but they make a great story no but they make a great story and a good chocolate snack lol

tribes eat a variety of bugs and insects also wild boar and pig

they also eat leaves and sugar barley

They also eat Yucca

Yucca plants are grinded up to make a meal called farina. As yucca grows, it is cultivated into a bush-like plant, whose fibrous root is the edible part. Yucca, also known as cassava, is a white, starchy tropical vegetable that was originally grown by indigenous people. These people used yucca as a dietary staple, typically milling the yucca into flour or making a paste from it. Knowing when to harvest the yucca plant is a very important thing. If it is harvested too late, damages to the root occur, such as rotting roots or the roots turning into a wood-like state. Methods for cooking yucca can be: Boiling it then covering it with onions and garlic then soaked with butter or vegetable oil, Frying the yucca in canola oil until its golden then lightly shake garlic salt on top of it, Adding it along with potatoes and other vegetables into beef-based-soups.

Stirring egg whites begins to break down the albumen so that the whites combine more easily with other ingredients. Beating egg white by stirring or whipping vigorously combines air in the albumin. The trapped air expands when heated resulting in a light baked product.

Depends on the cannery, the company who packages the products. Most of the sugar can be removed by rinsing the beans in cold water using a colander.

Girls wore dresses

Miracle whip is probably still good to use if separated, however the consistency may not be what you desire for certain recipes or sandwiches. Miracle whip is different from real mayonnaise.

One time I was making sugar cookies and I accidentally used powdered sugar instead of flour (they look kind of similar, right? haha). The cookies basically melted into a giant blob that leaked over the sides of sheet. Not a fun mess to clean up. And not even my dog would eat the sugary goop I created.

I just did an experiment on what would happen if i didn't add flour to the chocolate chip bars i made. when i took them out of the oven it was black soupy and bubbling!! it looked like tar and it was a MESS to clean! If you dont add flour it wont rise

177 degrees Celsius

An egg from a domestic fowl (common hen or chicken) or duck is 30-40% yolk and 60-70% white (albumen) by weight. For baking purposes we do not usually need great precision, so we can assume the same proportions by volume.

The albumen is mostly protein and water, and the yolk is an emulsion of fat, protein and water, so if no yolk is used a little replacement fat or oil should be added as a substitute, and more egg white used in proportion to the amount of yolks left out.

If a recipe requires N eggs an equivalent is roughly = 1.3 x N of egg whites plus about N teaspoons oil.

The more eggs a recipe has, and the bigger the proportion of overall ingredients they are, the more rough this approximation will be, as it makes quite a few assumptions.

For simple cakes it may work, but probably not for the very egg rich Choux pastry (profiteroles, chocolate eclairs etc). Also the flavour will be less rich.

That depends upon the type of flour and it's moisture content. Because of this fact, recipes for bread based on volume often can't be reliably repeated with the same result. Weight, on the other hand - the weight of the liquid and the weight of the flour - is more reliable.

Yes! For each ounce of unsweetened chocolates (where 1 ounce = 1 square), you can use 1 2/3 ounces of semisweet chocolate AND reduce the amount of sugar that is being used in the recipe by 2 teaspoons.

1 square = 1 ounce = 1/3 cup of chocolate chips

That conversion, though, is a bit tricky. If you do not have unsweetened chocolate, it is actually easier to substitute it the following way:

For each ounce of unsweetened chocolate, use 3 tablespoons of unsweetened cocoa AND 1 tablespoon or either butter, margarine, or shortening.

Gluten is a binding agent. It keeps baked goods from falling apart and being crumbly.

Rare: 11 minutes per 450g/1lb Medium: 14 minutes per 450g/1lb Well done: 16 minutes per 450g/1lb

So that's:

Rare = 11 x 4 = 44 minutes

Medium = 14 x 4 = 56 minutes

Well done = 16 x 4 = 64 minutes

• You get curd from milk.
• Curds are a dairy product obtained by curdling(coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds.
• In the Indian subcontinent etc., the word "curd" is widely used to refer to what is known as "yogurt".

Yellow leaves are usually a sign of overwatering.

Greaseproof paper is the British name for what Americans call waxed paper.

The word used for the action of bread rising is proof; rising bread is proofing. the climate controlled box you put yeast dough in to rise is called a proofer.

A sachet d'epices is made by tying seasonings together in a cheesecloth. a standard sachet consists of peppercorns, bay leaves, parsley stems, thyme, cloves and optionally, garlic.

Just put it in the oven to bake it at 350 degrees for an hour per 3 pounds.

No!!! You can not use wax paper to bake chicken.

no use a cooking bag/oven bag

Castor sugar is simply white sugar (sucrose) that has been ground so that the granules are smaller and finer. This makes it dissolve or blend more readily because there is more total surface area for the same weight of sugar that can be exposed to the medium (liquid, butter, egg whites) to which it is added.